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Crock Pot Beef Stew




2 tbsp Epicurean Rosemary Extra Virgin Olive Oil
1.5 lbs stew meat
1/2 cup finely chopped onion
1 tbsp minced garlic
2 cups roughly chopped carrots
2 cups finely chopped celery
8 oz mini potatoes halved
1 tablespoon tomato paste
¼ cup Epicurean Traditional Barrel Aged Balsamic Vinegar
¼ cup dry red wine
1 bay leaf
1/2 teaspoon Himalayan Pink Salt
1 teaspoon fresh rosemary, chopped or 1/2 tsp dried rosemary
1 teaspoon pepper
4 cups beef broth


Heat oil in a large pan. Brown stew meat for 10 minutes until it has a nice crust. Stir in onions and garlic with stew meat. Saute until onions are translucent and fragrant (approximately 5 minutes). Remove to crockpot, and stir in remaining ingredients. Cook on low for 8 hours or high for 6 hours. Remove Bay leaf before serving.
Optional: Serve with toasted bread

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